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"disqusTitle": "What Would Julia Child Do? Jacques Pépin Says: Add More Butter",
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"content": "\u003cp>\u003cstrong>Listen to Weekend Edition Saturday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesat/2015/10/20151003_wesat_what_would_julia_child_do_jacques_pepin_says_add_more_butter.mp3\u003c/p>\n\u003cp>Jacques Pépin says his new cookbook, \u003cem>Jacques Pépin: Heart and Soul in the Kitchen\u003c/em>, is an invitation to join him for dinner at his house. Of course, you'll have to do all the cooking — but you can use his recipes.\u003c/p>\n\u003cp>Pépin will turn 80 years old this year. He says this is one of his last cookbooks, and it's timed to coincide what he says is his final PBS show, airing this fall: \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart and Soul.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>NPR's Scott Simon recently spoke with Pépin about his extraordinary and wide-ranging 60-year career: He was a personal chef to Charles de Gaulle and a longtime friend and collaborator of Julia Child. In the 1960s he left a job at Le Pavillon, an iconic French restaurant in New York, to join Howard Johnson's — a chain associated more with turnpikes than fine dining — as head of research and development.\u003c/p>\n\u003cp>And Pépin still can surprise: His new cookbook includes a recipe for tuna tartare and bagel chips. How did it end up there?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You know, I may be considered the quintessential French chef by many people, but I do what I like to do,\" Pépin tells Simon. \"And the way I cooked, I don't think that I was ever very chauvinistically French. And I do dishes which I like to eat and sometimes they are more French than others, but it really doesn't matter to me.\"\u003c/p>\n\u003cp>A transcript of their conversation, edited for clarity and brevity, is below.\u003c/p>\n\u003cp>\u003cstrong>I don't get the chance to ask a lot of people: What was Charles de Gaulle really like? I mean, did he like to have a burrito occasionally or something? \u003c/strong>\u003c/p>\n\u003cp>No burrito. Everything was very classic French. More like bourgeois French, like a leg of lamb properly roasted. ... scalloped potatoes with some cream and garlic baked in the oven. ... And grated cheese around maybe an apple tart or a caramel custard. Very simple, straightforward. Good food done with great-quality ingredients. You know, that's what's great food is all about.\u003c/p>\n\u003cp>\u003cstrong>You're a frugal man in the kitchen.\u003c/strong>\u003c/p>\n\u003cp>Yes.\u003c/p>\n\u003cp>\u003cstrong>Does that come from growing up during the war?\u003c/strong>\u003c/p>\n\u003cp>Probably, yes. I mean, this is ... you know, what I inherited from my mother. I am very miserly, yes, in the kitchen. During the war, we didn't have that much to eat. And the woman cooking is usually more economical than men's cooking. It's done in a different way. So certainly, that's my influence.\u003c/p>\n\u003cp>\u003cstrong>Well I ask because, tell us, please, what you do with old cheese.\u003c/strong>\u003c/p>\n\u003cp>Oh yes, old cheese, we do a \u003cem>fromage fort \u003c/em>[\u003ca href=\"http://www.foodandwine.com/recipes/fromage-fort\" target=\"_blank\">a French cheese spread\u003c/a> made by blending together pieces of assorted leftover cheeses, white wine, garlic and herbs.] ... It can include from Camembert to goat cheese or bleu cheese. ... My father would put it into a jar and put white wine on top of it and let it ferment it even more, with the rind and all....\u003c/p>\n\u003cp>If there is mold on top, I scrape it off, but I still use it. I scrape it off, cut everything, put it in the food processor, [add] a couple of cloves of garlic, some white wine, a lot of ground pepper, and we make into a paste that we call \u003cem>fromage fort\u003c/em>: strong cheese that you serve on bread with a salad. Or you put it on bread and put it under the broiler to beautifully glaze it, too.\u003c/p>\n\u003cp>And certainly it's very important, because cheese are very expensive. So if you have at least a few recipes like this, where you can use those leftovers ... you can continue serving cheeses when they are at their best, and using the leftover to do one dish or another. So that's part of the proper management of a kitchen, you know.\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, what do you think of what they now call molecular cooking, or what you seem to call punctuation cuisine?\u003c/strong>\u003c/p>\n\u003cp>Well, punctuation cooking may be a bit different. But I call it — a great deal of those dishes where people have a little bottle and they do little dots and little comma and question marks all around, and basically there is no sauce to dip your bread in it. You don't really know what those things have to do with the food.\u003c/p>\n\u003cp>When I cook, I like people to be able to identify the food. I like people to feel comfortable. I want people to look at my food and start salivating and starting thinking of marriage of that food with a certain type of wine, and so forth. But in molecular cuisine — this is fine, I mean, up to a certain extent, a meal or two this way — but after a while I just want to go out and have a taco and a beer.\u003c/p>\n\u003cp>\u003cstrong>As I was reading your book, you know, Julia Child your friend and co-conspirator of many years, was famous for telling us, \"remember, nobody sees you in the kitchen.\" But you saw her in the kitchen all the time. \u003c/strong>\u003c/p>\n\u003cp>Oh, yes. We had a good time.\u003c/p>\n\u003cp>I mean, I met Julia in 1960. Six-oh. So I came to the U.S. at the end of 1959. And then I walked out of The Pavillon [an iconic French restaurant] in New York, and I met \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/people/c/craig_claiborne/index.html\">Craig Claiborne\u003c/a>, who just started at The \u003cem>New York Times\u003c/em> — he came to The Pavillon to do a piece on Pierre Franey and me at The Pavillon.\u003c/p>\n\u003cp>And through Craig I met Helen McCullough, who was the food editor of \u003cem>House Beautiful\u003c/em>. And she introduced me to James Beard, because she spoke with James Beard every day for like a couple of hours. And then in the spring of 1960, she said, \"I have that manuscript here, can you look at it? On French cooking? What do you think of it?\" And I said, well I think it's very good. And she said, \"Well the woman is from California. She's coming to New York next week — let's cook for her.\"\u003c/p>\n\u003cp>It's a big, tall woman with a terrible voice. And of course, that was Julia.\u003c/p>\n\u003cp>My point is that I was here like six months and I knew the trinity of cooking: Craig Claiborne, James Beard and Julia Child. So you can see that the food world was very, very small. Totally different than what it is now.\u003c/p>\n\u003cp>\u003cstrong>Do you hear her voice, that distinctive voice, every now and then, even now? \u003c/strong>\u003c/p>\n\u003cp>Oh yes, oh yes. Very often — when I don't put enough butter in the dish. There can be plenty more butter!\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, as you approach 80, how are you feeling? \u003c/strong>\u003c/p>\n\u003cp>Uh ... tired, sometimes?\u003c/p>\n\u003cp>No, I feel OK. I mean, I feel good. I mean, I thank God that I'm still walking around and drinking a lot of wine.\u003c/p>\n\u003cp>\u003cstrong>I ask because you say that this is probably your last cookbook. \u003c/strong>\u003c/p>\n\u003cp>Well, yes and no. Last cookbook like this, which takes a long time to do.\u003c/p>\n\u003cp>But I still hope to do some little thing with my granddaughter. Maybe the lessons of a grandfather, showing her how to do simple things that we've done together. I have a great deal of fun cooking with her.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So maybe a little book. Certainly some video will come with that, hopefully.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "In a conversation with NPR's Scott Simon, Jacques Pépin reflects on his extraordinary 60-year career, his dear friend Julia Child and how not to let good cheese leftovers go to waste.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to Weekend Edition Saturday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesat/2015/10/20151003_wesat_what_would_julia_child_do_jacques_pepin_says_add_more_butter.mp3\u003c/p>\n\u003cp>Jacques Pépin says his new cookbook, \u003cem>Jacques Pépin: Heart and Soul in the Kitchen\u003c/em>, is an invitation to join him for dinner at his house. Of course, you'll have to do all the cooking — but you can use his recipes.\u003c/p>\n\u003cp>Pépin will turn 80 years old this year. He says this is one of his last cookbooks, and it's timed to coincide what he says is his final PBS show, airing this fall: \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart and Soul.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>NPR's Scott Simon recently spoke with Pépin about his extraordinary and wide-ranging 60-year career: He was a personal chef to Charles de Gaulle and a longtime friend and collaborator of Julia Child. In the 1960s he left a job at Le Pavillon, an iconic French restaurant in New York, to join Howard Johnson's — a chain associated more with turnpikes than fine dining — as head of research and development.\u003c/p>\n\u003cp>And Pépin still can surprise: His new cookbook includes a recipe for tuna tartare and bagel chips. How did it end up there?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You know, I may be considered the quintessential French chef by many people, but I do what I like to do,\" Pépin tells Simon. \"And the way I cooked, I don't think that I was ever very chauvinistically French. And I do dishes which I like to eat and sometimes they are more French than others, but it really doesn't matter to me.\"\u003c/p>\n\u003cp>A transcript of their conversation, edited for clarity and brevity, is below.\u003c/p>\n\u003cp>\u003cstrong>I don't get the chance to ask a lot of people: What was Charles de Gaulle really like? I mean, did he like to have a burrito occasionally or something? \u003c/strong>\u003c/p>\n\u003cp>No burrito. Everything was very classic French. More like bourgeois French, like a leg of lamb properly roasted. ... scalloped potatoes with some cream and garlic baked in the oven. ... And grated cheese around maybe an apple tart or a caramel custard. Very simple, straightforward. Good food done with great-quality ingredients. You know, that's what's great food is all about.\u003c/p>\n\u003cp>\u003cstrong>You're a frugal man in the kitchen.\u003c/strong>\u003c/p>\n\u003cp>Yes.\u003c/p>\n\u003cp>\u003cstrong>Does that come from growing up during the war?\u003c/strong>\u003c/p>\n\u003cp>Probably, yes. I mean, this is ... you know, what I inherited from my mother. I am very miserly, yes, in the kitchen. During the war, we didn't have that much to eat. And the woman cooking is usually more economical than men's cooking. It's done in a different way. So certainly, that's my influence.\u003c/p>\n\u003cp>\u003cstrong>Well I ask because, tell us, please, what you do with old cheese.\u003c/strong>\u003c/p>\n\u003cp>Oh yes, old cheese, we do a \u003cem>fromage fort \u003c/em>[\u003ca href=\"http://www.foodandwine.com/recipes/fromage-fort\" target=\"_blank\">a French cheese spread\u003c/a> made by blending together pieces of assorted leftover cheeses, white wine, garlic and herbs.] ... It can include from Camembert to goat cheese or bleu cheese. ... My father would put it into a jar and put white wine on top of it and let it ferment it even more, with the rind and all....\u003c/p>\n\u003cp>If there is mold on top, I scrape it off, but I still use it. I scrape it off, cut everything, put it in the food processor, [add] a couple of cloves of garlic, some white wine, a lot of ground pepper, and we make into a paste that we call \u003cem>fromage fort\u003c/em>: strong cheese that you serve on bread with a salad. Or you put it on bread and put it under the broiler to beautifully glaze it, too.\u003c/p>\n\u003cp>And certainly it's very important, because cheese are very expensive. So if you have at least a few recipes like this, where you can use those leftovers ... you can continue serving cheeses when they are at their best, and using the leftover to do one dish or another. So that's part of the proper management of a kitchen, you know.\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, what do you think of what they now call molecular cooking, or what you seem to call punctuation cuisine?\u003c/strong>\u003c/p>\n\u003cp>Well, punctuation cooking may be a bit different. But I call it — a great deal of those dishes where people have a little bottle and they do little dots and little comma and question marks all around, and basically there is no sauce to dip your bread in it. You don't really know what those things have to do with the food.\u003c/p>\n\u003cp>When I cook, I like people to be able to identify the food. I like people to feel comfortable. I want people to look at my food and start salivating and starting thinking of marriage of that food with a certain type of wine, and so forth. But in molecular cuisine — this is fine, I mean, up to a certain extent, a meal or two this way — but after a while I just want to go out and have a taco and a beer.\u003c/p>\n\u003cp>\u003cstrong>As I was reading your book, you know, Julia Child your friend and co-conspirator of many years, was famous for telling us, \"remember, nobody sees you in the kitchen.\" But you saw her in the kitchen all the time. \u003c/strong>\u003c/p>\n\u003cp>Oh, yes. We had a good time.\u003c/p>\n\u003cp>I mean, I met Julia in 1960. Six-oh. So I came to the U.S. at the end of 1959. And then I walked out of The Pavillon [an iconic French restaurant] in New York, and I met \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/people/c/craig_claiborne/index.html\">Craig Claiborne\u003c/a>, who just started at The \u003cem>New York Times\u003c/em> — he came to The Pavillon to do a piece on Pierre Franey and me at The Pavillon.\u003c/p>\n\u003cp>And through Craig I met Helen McCullough, who was the food editor of \u003cem>House Beautiful\u003c/em>. And she introduced me to James Beard, because she spoke with James Beard every day for like a couple of hours. And then in the spring of 1960, she said, \"I have that manuscript here, can you look at it? On French cooking? What do you think of it?\" And I said, well I think it's very good. And she said, \"Well the woman is from California. She's coming to New York next week — let's cook for her.\"\u003c/p>\n\u003cp>It's a big, tall woman with a terrible voice. And of course, that was Julia.\u003c/p>\n\u003cp>My point is that I was here like six months and I knew the trinity of cooking: Craig Claiborne, James Beard and Julia Child. So you can see that the food world was very, very small. Totally different than what it is now.\u003c/p>\n\u003cp>\u003cstrong>Do you hear her voice, that distinctive voice, every now and then, even now? \u003c/strong>\u003c/p>\n\u003cp>Oh yes, oh yes. Very often — when I don't put enough butter in the dish. There can be plenty more butter!\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, as you approach 80, how are you feeling? \u003c/strong>\u003c/p>\n\u003cp>Uh ... tired, sometimes?\u003c/p>\n\u003cp>No, I feel OK. I mean, I feel good. I mean, I thank God that I'm still walking around and drinking a lot of wine.\u003c/p>\n\u003cp>\u003cstrong>I ask because you say that this is probably your last cookbook. \u003c/strong>\u003c/p>\n\u003cp>Well, yes and no. Last cookbook like this, which takes a long time to do.\u003c/p>\n\u003cp>But I still hope to do some little thing with my granddaughter. Maybe the lessons of a grandfather, showing her how to do simple things that we've done together. I have a great deal of fun cooking with her.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So maybe a little book. Certainly some video will come with that, hopefully.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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},
"perspectives": {
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"order": 14
},
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"politicalbreakdown": {
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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